Free Healthy Recipe - Chickpea, pea and fetta salad

Gluten free, Low GI, Low sugar, Wheat Free

Image by Brett Stevens

This is one of my default lunches during Spring when the cupboards are almost bare. It's from the spring section of The Greengrocer's Diet. It takes minutes (I cheat and use canned chickpeas) and it travels well if you have to pack your lunch.

1 can chickpea, drained
1 cup green peas, cooked
2 tsp currants
¼ cup mint, roughly chopped
½ tbs lemon juice

Combine the chickpeas, peas, currants and mint in a bowl. Stir through the olive oil and lemon juice, and season with cracked black pepper. Serve in 2 bowls topped with goat's cheese.

Makes 2 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 0 mins
Ready in: 10 mins

Suitable for:
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Nutritional Information - Per Serve
Kj 1478 kj
Calories 353 kcal
Fat 22 g
Saturated Fat 6 g
Total Carbohydrate 21 g
Total Protein 13 g
Fibre 10 g

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